Kabab koobideh

Method

1. 1 Finely grate the onions, squeeze out the excess water, then mix with the ground lamb and beef, salt, and pepper.
2. 2 Knead and pound the meat mixture for 10 minutes until it becomes very sticky and pliable, then refrigerate for 30 minutes.
3. 3 Steep saffron stigmas in 2 tablespoons of warm water, then mix with melted unsalted butter to make a glaze.
4. 4 Shape the meat around a flat skewer, press the grooves with your finger, then grill over charcoal for 8 minutes, turning regularly and brushing with saffron butter.
5. 5 Grill the tomatoes on the side for 5 minutes, then serve the kebab with basmati rice cooked for 20 minutes.

With an appliance

• Oven 56 min

  Replace step 4: place the skewers on the racks of the oven at 240 degrees for 9 minutes, rotate the tray after 5 minutes, and brush with saffron butter at the last minute; the meat will cook evenly, without needing to be turned constantly, but it will lack the smoky charcoal flavor.